I often look for recipes that I can cook in one pot, and get a balanced meal. When my friend had me taste this I was hooked on this go to meal
1 Bag of Black Eyed Peas, or any dried legume
3 stalks of celery
1 large onion
1 bag off spinach, or 5 leaves of collards, or similar leafy vegetable
2 tablespoons of dry thyme
4 or 5 allspice berries
1 bay leaf
scotch bonnet pepper
salt and pepper to taste
Start by soaking your beans until they plump (overnight is best). Cook the beans in water until nearly done. You will want to use a large pan to be able to fit all of the ingredients with water to cover. Dice the carrots, onions, celery, and finely chopped pepper and add them to the med high pan with about a tablespoon of olive oil. Once the 3 vegetables begin to soften add the dry thyme, allspice and bay leaf and let those flavors combine. Add the cooked beans and combine the seasoned vegetables. Add water to just cover the beans and cover the pan. After about 20 minutes turn down to a simmer and uncover, and add salt and pepper to taste. Simmer for another 15 minutes, or until the water reduces to a gravy, season with. In the last 10 minutes of cooking add the leafy vegetables that are roughly chopped. (add chopped potato when the water comes to a boil – optional).
This recipe will feed an army and can be for breakfast with a fried egg topping it with some avocado slices, or lunch and dinner over rice, I enjoy it just as it is, and it is not even $3.00 a serving.
Leave A Comment